Yummy and Easy Aloo Gobi Recipe

A restaurant-style aloo gobi recipe is a gem to enjoy while sitting in the comfort of your own home, especially when it tastes this good! Made of cauliflower and potato, this tasty Indian dish is the perfect main course or side dish to a real feast. Easy to prepare in a few simple steps, this is a meal you will keep coming back for!

With potatoes being one of the most popular [if not THE most popular!] vegetable there is globally, pairing it with another tasty and versatile one such as cauliflower, it no doubt offers a real treat.

This simple aloo gobi recipe offers lightly panfried potatoes and cauliflower florets, simmered in a thick and rich gravy of tomatoes and yogurt, flavored with Indian spices, and topped with a little finely chopped cilantro.

Serve this yummy dish with some simple steamed or pulao rice, or with your favorite flatbreads, such as parathas, chapatis, or naan!

Ingredients Aloo Gobi Recipe

• Potato, and Cauliflower: The two main ingredients for this curry, as aloo means potato, and gobi means cauliflower.
• Oil: Choose a flavorless oil, such as sunflower or vegetable oil. This will be needed to panfry the vegetables, as well as to cook the curry.
• Cloves, Cinnamon Stick, Green Cardamom, Bay Leaves, Cumin Seeds: These are the whole Indian spices used to flavor the oil in which the curry will be cooked.
• Ginger-Garlic Paste: This can be swapped for fresh garlic and ginger.
• Onion, and Tomato: Finely chop both, and, although they are added at different times, these are used to bulk up the curry and offer a rich texture and flavor. The tomato will especially help with the tanginess.
• Coriander Powder, Red Chili Powder, Turmeric Powder, and Garam Masala: The four main spices used in Indian cooking, these are present in all Indian home cooking kitchens! Simple, flavorful, and colorful!
• Yogurt: Use full-fat natural yogurt when cooking, and ensure it reaches room temperature, as this will lower the chances of it splitting.
• Fenugreek Leaves: Known as methi in Hindi, this is one of the last ingredients to be added to the pan, yet one of the most impactful.
• Cilantro: A little sprinkle on top before serving to add flavor and freshness.

How to make aloo gobi?

1. Start by panfrying the cauliflower florets in a bit of oil until they have browned, then remove them from the pan and do the same with the peeled, cubed potatoes.
2. In the next step, you start straight away to prepare the aloo gobi gravy by lightly frying some whole spices (cloves, cinnamon, cardamom, bay leaf), then adding some cumin seeds and subsequently some ginger garlic paste and the thinly chopped onions.
3. Once the onions have browned, it is time to add the powdered Indian spices (coriander powder, red chili powder, turmeric powder) which need to be cooked on a low flame until they separate from the oil.

4. After the spices have cooked, it is time to start bulking up the curry by adding two pureed tomatoes; when pureeing the tomatoes, the seeds must be removed, as they can be quite bitter when blended. Allow the tomato puree to cook in the onion base for about 5 minutes on a low to medium flame with a lid on the pan.
5. It is time to add the yogurt to the curry, which must be room temperature and preferably full-fat to try to avoid it splitting while cooking. Cook the yogurt for a further five minutes in the pan, before adding some water, green chilies, dry fenugreek leaves, and garam masala; mix these last spices well and allow the curry to be brought back to the boil.
6. Once the curry is boiling, add the pan-fried potatoes and cauliflower to it and allow these to simmer on a low flame, with a lid on the pan, until they are cooked; once the vegetables are cooked, add some fresh coriander leaves, mix and serve this delicious aloo gobi restaurant style.

People Also Ask [FAQs]

What is aloo gobi?

Aloo gobi means potatoes cauliflower, which is generally the name used for potatoes and cauliflower curry. This combination can be found with multiple names, such as aloo gobi sabzi or aloo gobi masala, and sometimes also with added ingredients, such as peas, for aloo gobi matar.

What to serve with aloo gobi?

This potato and cauliflower curry can be served with fluffy steamed rice, pulao rice, or freshly prepared flatbreads, such as roti, chapati, parathas, or naan.

How many calories in aloo gobi?

This recipe has only 354 calories per portion.

How to store aloo gobi?

This potato cauliflower curry can be stored in the fridge for up to 3 days in an air-tight container.
To reheat the curry, simply transfer it to a saucepan and warm it up on a low to medium flame until piping hot; should the curry require it, stir a little water through it before heating up. It can also be warmed up in the microwave until piping hot.
To freeze, transfer it to an air-tight container, where it will keep for up to 4-6 weeks.

Tips and Tricks for Aloo Gobi Recipe

• Cooking Time: As potatoes cubes and cauliflower florets have different cooking times, it is important these are fried separately, as potatoes must be fully cooked when eating them.
• Vegan Version: This is a vegetarian recipe that can be turned into a vegan one by either skipping the yogurt or by replacing it with a vegan plain one.
• Additions: Should you wish to add more vegetables to this curry, think of peas [matter] or chickpeas.

There are few recipes as tasty and easy as this one! If you are using it as a side dish, serve it with some delicious Andhra Chicken Curry, Chicken Tikka Masala, Butter Chicken, Kolhapuri Chicken Curry, or a simple Home-Style Chicken Curry, or use it as a main course and enjoy a royal feast, with plenty of flatbreads and fluffy rice!

🥗 Looking for other yummy veggie curries? Try these!

• South Indian Potato Curry
• Sambar Recipe
• Simple Potato Curry
• Kerala-Style Green Peas Curry
• Dal Tadka
• Punjabi Chole

Recipe

Yummy and Easy Aloo Gobi Recipe

Elle

The perfect potato and cauliflower curry, ready in few steps in one single pot. Delicious with flatbreads or fluffy rice!

5 from 5 votes

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Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Course Main Course

Cuisine Indian

Servings 2 portions

Calories 354 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 200 g White Potatoes Peeled and Diced (7 oz or 0.45 lbs)
• 300 g Cauliflower Washed and Divided in Florets (10.5 oz or 0.65 lbs)
• 2 tablespoon Sunflower Oil or any unflavored vegetable oil
• 2 Cloves
• ¼ inch Cinnamon Stick
• 2 Green Cardamoms
• 1 Bay Leaf
• 1 teaspoon Cumin Seeds
• 1 teaspoon Ginger Garlic Paste
• 1 Red Onions Thinly Chopped
• 1 teaspoon Coriander Powder
• 1 teaspoon Red Chili Powder
• ¼ teaspoon Turmeric Powder
• 2 Tomatoes Deseeded and Pureed
• ½ Cup Full-Fat Natural Yogurt bring it as close as possible to room temperature
• 1 ½ Cups Water
• 2 Green Chili
• 1 teaspoon Dry Fenugreek Leaves
• ½ teaspoon Garam Masala
• Fresh Coriander to serve

Instructions

 

Prepare the potatoes and cauliflower

• In a saucepan, put one tablespoon of sunflower oil and warm it up on a medium flame; once the oil is warm, panfry the cauliflower florets until they have browned all around, then remove them from the pan and do the same with the diced potatoes, using the leftover oil in the pan. At this step, the potatoes and cauliflower florets do not need to be cooked thoroughly, as they will be simmering in the curry at the end, so just concentrate on browning them nicely.

Prepare the curry base

• The next steps happen quite quickly, so get the ingredients ready on the side.
• Next, add the second tablespoon of oil to the same saucepan and warm up again; once warm, add the whole spices (cloves, cardamom, cinnamon, bay leaf) and allow to lightly fry until fragrant, which will take about 30 seconds to one minute.
• Once the spices are fragrant, add the cumin seeds and allow them to ‘pop’, which will take a further thirty seconds.
• Once the cumin seeds have popped, add the ginger garlic paste and allow it to fry in the pan with the spices until the smell of rawness has gone, which will take about 30 seconds as well.
• Next, add the thinly chopped onions and a pinch of salt and allow the onion to cook until golden, which should take about 4 to 6 minutes.
• Once the onions turn golden, add the pureed tomatoes and mix well; reduce the heat to low and put a lid on the pan, then allow the curry base to simmer for 5 minutes.
• Next, add the full-fat natural yogurt and mix it well in the curry; cover the pan again and allow this to cook for a further 5 minutes. Having the yogurt full fat and as close as possible to room temperature will reduce the risk of it splitting.

On to the final stages

• After 5 minutes, remove the lid and proceed to the final stages of the curry preparation, by adding one and a half cups of water to the curry and mix well, then bring the curry to a light boil again.
• Next, add the slit green chilies, garam masala, and dry fenugreek leaves; to make it easier to crush the dry fenugreek leaves, microwave them for 5 to 10 seconds, so to further dry them and make them crunchier and easier to crush between the palms of your hands.
• Mix all the spices well in the curry and finally add the pan-fried cauliflower florets and potatoes to it; mix well and put the lid back on the pan. Allow the curry to simmer on a low flame for about 10-15 minutes (or until the cauliflower and potatoes are cooked) on a low flame.
• Before serving, stir some fresh coriander in the curry. Enjoy!

Notes

Use full-fat natural yogurt when cooking, and ensure it reaches room temperature, as this will lower the chances of it splitting.

This potato cauliflower curry can be stored in the fridge for up to 3 days in an air-tight container.
To reheat the curry, simply transfer it to a saucepan and warm it up on a low to medium flame until piping hot; should the curry require it, stir a little water through it before heating up. It can also be warmed up in the microwave until piping hot.
To freeze, transfer it to an air-tight container, where it will keep for up to 4-6 weeks.

Nutrition

Calories: 354kcalCarbohydrates: 44gProtein: 10gFat: 18gSaturated Fat: 3gCholesterol: 8mgSodium: 267mgPotassium: 1418mgFiber: 11gSugar: 14gVitamin A: 1401IUVitamin C: 119mgCalcium: 180mgIron: 3mg

Keyword Aloo gobi

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